Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF),...

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Detalles Bibliográficos
Autores principales: Robbani, Rahat Bin, Hossen, Md. Munnaf, Mitra, Kanika, Haque, Md. Zahurul, Zubair, Md. Abu, Khan, Shumsuzzaman, Uddin, Md. Nazim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9489372/
https://www.ncbi.nlm.nih.gov/pubmed/36147879
http://dx.doi.org/10.1155/2022/9817999

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9489372/
https://www.ncbi.nlm.nih.gov/pubmed/36147879
http://dx.doi.org/10.1155/2022/9817999

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